Lemon-Raspberry Mini Cupcakes

1. To prepare cupcakes: Preheat oven to 350°F. Coat a 24-cup mini muffin tray with cooking spray and line with paper liners.

2. Whisk granulated sugar, milk, oil, egg, lemon zest, 2 tablespoons lemon juice and 1/2 teaspoon vanilla together in a large bowl until combined.

3. Whisk flour, baking powder and 1/8 teaspoon salt together in a small bowl until no clumps remain. Add the flour mixture to the sugar mixture; beat with an electric mixer on low speed until fully combined and no flour streaks are visible, 45 seconds to 1 minute.

4. Scoop about 1 tablespoon batter into each prepared muffin cup. Bake until a wooden pick inserted in the centers of the cupcakes comes out clean, 10 to 12 minutes. Let the cupcakes cool in the pan for 10 minutes; remove to a wire rack to cool completely, about 30 minutes.

5. Meanwhile, prepare frosting: Place raspberries in a small food processor and process until smooth, about 1 minute. Pour the raspberry puree through a fine-mesh strainer into a bowl, pressing gently with a rubber spatula until only seeds are left (discard seeds).

6. Beat butter with the electric mixer on medium-high speed until smooth and creamy, about 1 minute. Add the raspberry puree, cream cheese, confectioners' sugar, lemon juice, vanilla and salt; beat on low speed, stopping to scrape down the sides of the bowl as needed, until combined, about 1 minute. Cover and refrigerate until cold and firm, about 30 minutes.

7. Frost the cupcakes. Garnish each cupcake with a raspberry if desired.

To make ahead

Refrigerate cupcakes, covered, for up to 5 days.

Equipment

24-cup mini muffin tray; paper liners